Italian Focaccia Recipe With 50+ Topping Variations
Ever walked into an Italian bakery and felt your mouth instantly water from the smell of fresh bread? That, my friends, is the magic of focaccia.
We’ve all been there, staring longingly at that golden, dimpled bread, wishing we could make it at home.
Maybe you have tried, but it didn’t quite hit the mark. It is too dense, too dry, or just lacking that special something.
But what if you could make Italian focaccia that’s just as good, or even better, than what you find in a bakery?
Get ready, because you are about to learn the secrets to making incredible focaccia in your own kitchen.
We’re going to take a simple approach that will leave you feeling proud and your family and friends begging for more. Let’s get baking.
Right after the recipe be sure to check out our 50 Focaccia topping recommendations.
What is Focaccia?
Focaccia, a flat, oven-baked Italian bread, is like a cousin to pizza. This bread is a staple in Italian cuisine.
Think of it as Italy’s delicious answer to flatbread.
Its roots trace back to ancient Rome.
The name “focaccia” comes from the Latin term “panis focacius,” which means “hearth bread” because it was traditionally baked in the ashes of a fireplace.
It was the food of the people, simple yet satisfying.
Focaccia is particularly famous in the region of Liguria, where it’s often enjoyed for breakfast, as a snack, or alongside a meal.
Each region, even each family, has its version. We love that there’s no one “right” way to make it.
This flexibility is a beautiful thing.
Focaccia’s versatility makes it a great addition to any meal, similar to how lavash bread can be used in many different cuisines.
Key Ingredients for Authentic Italian Focaccia Dough
Let’s break down what goes into a great focaccia dough. We have found that each ingredient plays a vital role:
- Flour: This provides the structure. Bread flour, with its higher protein content, is often recommended. This leads to a chewier texture. All-purpose flour works too.
- Water: This hydrates the dough and activates the yeast. Lukewarm water, not too hot, not too cold, is what you need.
- Yeast: The magic ingredient that makes the bread rise. Yeast is a living organism that feeds on sugars. It produces carbon dioxide gas. Active dry yeast and instant yeast are common choices.
- Salt: Salt enhances the flavor and strengthens the gluten structure. Fine sea salt is our preference.
- Extra Virgin Olive Oil: This is essential for flavor and texture. Olive oil gives focaccia its characteristic richness. It also helps create a crispy crust.
- Honey: A touch of sweetness, this is our secret weapon. It balances the flavors and helps with browning. Grandma always said it was the key.
While focaccia is a star on its own, you can easily elevate other dishes, maybe serve it alongside this flavorful spaghetti aglio e olio for a truly Italian experience.
Step-by-Step To Making the Perfect Focaccia Dough
Alright, let’s roll up our sleeves and get our hands dirty. Making focaccia dough is a fun and rewarding process. Follow these steps, it is easy as pie:
- First, we mix the flour and salt in one bowl.
- In a separate bowl, we stir together the water, honey, and yeast.
- Then, pour the wet ingredients into the dry ones, adding olive oil.
- Time to mix! You can use a stand mixer or do it by hand. The dough will be shaggy and sticky at first.
- Keep mixing until the dough smooths out a bit, about 5-7 minutes.
- Oil a clean bowl, toss the dough in it to coat, and cover it up.
- Find a cozy spot for your dough to double in size. This takes 2-3 hours, or you can let it chill in the fridge overnight. A longer rise means more flavor.
Mixing the dough properly is essential for developing the right texture, similar to how to read a recipe correctly so you know what to expect in a final dish
Proofing Your Focaccia Dough And The Patience That Makes It Perfect
Proofing, also known as the first rise or bulk fermentation, is where the magic happens.
This wait is important, so try not to rush the process.
During this time, the yeast is doing its thing. The yeast is eating sugars and releasing carbon dioxide. This is what makes the dough rise and develops its flavor.
A warm environment helps the yeast work faster. You can just put a bowl on a counter.
A cold environment, like the refrigerator, slows it down.
A slower rise, often called a “cold ferment,” is also an option.
This can develop an even deeper, more complex flavor in the dough. It’s worth the wait.
Remember that a slow rise can add a depth to your focaccia similar to the tangy flavor you might get with our lemon pesto pasta recipe.
The Focaccia’s Signature Shaping and Dimpling
Once your dough has risen, it’s time to give it that classic focaccia look. We begin by oiling a baking sheet. Gently transfer the dough onto the sheet. We like to stretch it out to fill the pan. You can also use your hands to do it.
Now for the fun part, creating the dimples! Lightly oil your fingertips and press them into the dough, making indentations all over. These dimples are not just for show. They help the focaccia bake evenly. The dimples also create little pools for olive oil to gather, adding flavor and moisture.
Classic Focaccia Toppings
Extra-virgin olive oil and coarse sea salt, that is a classic focaccia topping. But why stop there? Here are some ideas for jazzing things up:
- Herbs: Rosemary is a popular choice, but thyme, oregano, or sage would also be delicious.
- Vegetables: Thinly sliced onions, tomatoes, or olives can add bursts of flavor.
- Cheese: A sprinkle of Parmesan or Pecorino Romano before baking adds a savory kick.
If you’re feeling adventurous with your toppings, why not draw inspiration from this authentic chimichurri recipe for a unique focaccia twist?
Baking Your Focaccia – Achieving Golden Perfection
Preheat your oven to a nice, hot 450°F (232°C). We want that heat to give our focaccia a beautiful golden crust. Once the oven is ready, pop the baking sheet in. Bake until the focaccia is golden brown and cooked through, usually around 20-25 minutes.
You can check for doneness by tapping the bottom. A hollow sound means it’s ready. The internal temperature should be about 200°F (93°C) if you want to be precise.
Italian Focaccia Recipe
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Grandma’s Secret Ingredient Italian Focaccia Recipe
- Prep Time: 20 minutes
- Inactive: 3-12 hours
- Cook Time: 25 minutes
- Total Time: 45 minutes (+ 3-12 hours inactive)
- Yield: 12 1x
- Category: Appetizer, Side Dish, Snack
- Method: Baking
- Cuisine: Italian
Description
This focaccia recipe is inspired by the traditional flavors of Italy, passed down through generations. We’ve taken the best parts of classic recipes and added a little something special from Grandma’s kitchen: a touch of honey in the dough. It might seem simple, but it adds a subtle sweetness that makes this focaccia truly unforgettable. Get ready to bake a bread that’s crispy on the outside, fluffy on the inside, and bursting with flavor.
Equipment:
- Large mixing bowl
- Whisk
- Plastic wrap or kitchen towel
- 9×13 inch baking sheet
- Parchment paper (optional)
- Stand mixer (optional)
Ingredients
- 4 cups (500g) bread flour, or all-purpose flour, plus more for dusting
- 2 teaspoons (10g) fine sea salt
- 1 teaspoon (3g) active dry yeast or instant yeast
- 2 cups (470ml) lukewarm water
- 1 tablespoon (21g) honey
- 1/4 cup (60ml) extra-virgin olive oil, plus more for drizzling
- 1 tablespoon coarse sea salt, for sprinkling
- 2 sprigs fresh rosemary, leaves removed and chopped (optional)
Instructions
- In a large bowl, whisk together the flour and fine sea salt.
- In a separate bowl, combine the lukewarm water, honey, and yeast. Let it sit for a few minutes until the yeast is dissolved and a little foamy.
- Pour the yeast mixture into the dry ingredients. Add the olive oil. If using a stand mixer, use the dough hook and mix on low speed until a shaggy dough forms. If mixing by hand, stir with a wooden spoon until a shaggy dough forms.
- Continue to mix, either by hand or with the mixer, for about 5-7 minutes, until the dough starts to come together and becomes smoother. It will still be sticky, don’t worry.
- Lightly oil a clean bowl. Transfer the dough to the oiled bowl, turning it over to coat it in oil.
- Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 2-3 hours, until doubled in size. Or, for even better flavor, let it rise in the refrigerator overnight (8-12 hours).
- Generously oil a 9×13 inch baking sheet. If you like, line it with parchment paper for easier cleanup, and oil the parchment as well.
- Carefully transfer the risen dough to the prepared baking sheet. Gently stretch and press the dough to fill the pan, being careful not to deflate it too much.
- Cover the baking sheet with plastic wrap or a kitchen towel. Let the dough rise again for about 45 minutes to an hour, until puffy.
- Preheat your oven to 450°F (232°C).
- Once the dough has risen, use your fingers to make deep dimples all over the surface. It is fun to get creative with designs.
- Drizzle generously with extra-virgin olive oil, making sure some pools in the dimples. Sprinkle with coarse sea salt and chopped rosemary, if using.
- Bake for 20-25 minutes, or until the focaccia is golden brown and cooked through. The internal temperature should read around 200°F (93°C).
- Remove from the oven and let it cool slightly on a wire rack before slicing and serving.
Notes
- The Secret Ingredient: The addition of honey in the dough is what sets this recipe apart. Honey not only adds a delicate sweetness but also helps with browning and moisture retention, resulting in a more flavorful and tender focaccia. It complements the savory olive oil and salt perfectly, creating a balanced and delicious flavor profile.
- Flour Power: Bread flour is ideal for focaccia because of its higher protein content, which develops gluten and results in a chewier texture. But don’t worry if you only have all-purpose, it will still work great.
- Cold Proof: A long, cold rise in the refrigerator is a game-changer. It allows the yeast to work slowly, developing a deeper, more complex flavor in the dough.
- Get Creative with Toppings: While this recipe sticks to classic salt and rosemary, feel free to experiment with other toppings like olives, cherry tomatoes, onions, or different herbs.
Nutrition
- Serving Size: 1 Slice
- Calories: 250kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
Troubleshooting And Common Italian Focaccia Recipe Fails and Fixes
Sometimes things don’t go as planned in the kitchen. It happens to all of us. Here’s how to troubleshoot some common focaccia issues:
- Dough not rising: Your yeast might be old, or the water could have been too hot or cold. Make sure your yeast is fresh. Use lukewarm water.
- Dense texture: You might have overworked the dough or not let it rise long enough. Be gentle when handling the dough. Give it plenty of time to rise.
- Dry crust: Make sure your oven isn’t too hot. Add more olive oil on top.
- Uneven baking: Rotate the pan halfway through baking.
Serving and Storing Your Homemade Focaccia
Freshly baked focaccia is best enjoyed warm. It’s fantastic on its own. Focaccia is great dipped in olive oil, or as a side to soups and salads. You can slice it horizontally to make sandwiches.
To store leftover focaccia, wrap it tightly in plastic wrap or aluminum foil. It will keep at room temperature for a day or two, or in the refrigerator for up to a week. To reheat, just pop it in a warm oven for a few minutes to restore its crispiness.
Focaccia Topping Ideas 50+ Variations for Italian Bread
Focaccia is like a blank canvas. There are endless variations to play with. Here are a few ideas to spark your creativity:
- Focaccia al Rosmarino: This is the classic version with rosemary and sea salt.
- Focaccia con le Olive: Studded with olives, this variation is a savory treat.
- Focaccia con Pomodoro: Topped with juicy tomatoes, this one is reminiscent of pizza.
- Focaccia Barese: Originating from Bari, this style often includes potatoes in the dough.
50 Delicious Focaccia Topping Combinations
| Category | Topping Variation | Description |
|---|---|---|
| Classic & Herbaceous | Rosemary & Sea Salt | The quintessential classic, aromatic and simple. |
| Thyme & Olive Oil | Earthy thyme paired with rich olive oil. | |
| Sage & Garlic | Fragrant sage leaves with roasted or confit garlic. | |
| Oregano & Red Pepper Flakes | A touch of heat with the classic Italian herb. | |
| Basil & Parmesan | Fresh basil leaves and a generous sprinkle of Parmesan cheese after baking. | |
| Mixed Italian Herbs | A blend of oregano, basil, thyme, rosemary, and marjoram. | |
| Savory Vegetables | Caramelized Onions | Sweet and savory, slow-cooked onions bring depth of flavor. |
| Roasted Red Peppers | Strips of roasted red peppers for sweetness and color. | |
| Sun-Dried Tomatoes | Intense, chewy, and tangy, packed with flavor. | |
| Grilled Zucchini | Thin slices of grilled zucchini for a summery touch. | |
| Roasted Garlic Cloves | Whole roasted garlic cloves, soft and spreadable. | |
| Sauteed Mushrooms | Earthy mushrooms, like cremini or shiitake. | |
| Artichoke Hearts | Quartered artichoke hearts, marinated or plain. | |
| Asparagus Spears | Tender asparagus spears, blanched or roasted. | |
| Cherry Tomatoes & Basil | Halved cherry tomatoes and fresh basil for a Caprese-inspired topping. | |
| Broccoli Rabe & Chili Flakes | Bitter broccoli rabe with a kick of heat. | |
| Butternut Squash & Sage | Cubes of roasted butternut squash with crispy sage leaves. | |
| Potato & Rosemary | Thinly sliced potatoes with rosemary, reminiscent of pizza bianca. | |
| Olives & Capers | Black Olive Tapenade | A flavorful paste of black olives, capers, and anchovies. |
| Green Olive & Lemon Zest | Briny green olives with bright lemon zest. | |
| Kalamata Olives & Feta | A Greek-inspired combination of salty olives and creamy feta. | |
| Castelvetrano Olives & Orange Zest | Buttery olives with a hint of orange. | |
| Capers & Red Onion | Tangy capers with thinly sliced red onion. | |
| Cheese Please! | Mozzarella & Tomato | Classic pizza-like topping, use fresh mozzarella. |
| Gorgonzola & Pear | Creamy gorgonzola with thinly sliced pear for a sweet and savory balance. | |
| Parmesan & Black Pepper | A generous grating of Parmesan with freshly cracked black pepper. | |
| Ricotta & Honey | Creamy ricotta drizzled with honey after baking. | |
| Goat Cheese & Fig | Tangy goat cheese with fresh or dried fig slices. | |
| Pecorino Romano & Rosemary | Sharp Pecorino Romano with aromatic rosemary. | |
| Fontina & Mushroom | Nutty Fontina cheese with sauteed mushrooms. | |
| Meaty Indulgences | Prosciutto & Arugula | Salty prosciutto added after baking, topped with fresh arugula. |
| Pancetta & Onion | Crispy pancetta with caramelized onions. | |
| Sausage & Peppers | Crumbled Italian sausage with roasted bell peppers. | |
| Salami & Olive | Thinly sliced salami with your favorite olives. | |
| Anchovy & Garlic | For the adventurous, salty anchovies with roasted garlic. | |
| Fruity & Sweet | Fig & Prosciutto | Sweet figs paired with salty prosciutto, a classic combination. |
| Grape & Rosemary | Sweet grapes roasted with rosemary for an unexpected twist. | |
| Apple & Walnut | Thinly sliced apples with crunchy walnuts. | |
| Pear & Honey | Sliced pears drizzled with honey after baking. | |
| Spicy Kicks | Calabrian Chili & Honey | Spicy Calabrian chilies balanced with a touch of honey. |
| Jalapeno & Cheddar | Sliced jalapenos with sharp cheddar cheese. | |
| Red Pepper Flakes & Garlic | A simple but potent combination of heat and flavor. | |
| Unique & Gourmet | Truffle Oil & Parmesan | Earthy truffle oil drizzled over Parmesan after baking. |
| Lemon Zest & Pistachio | Bright lemon zest with chopped pistachios for a unique flavor and texture. | |
| Everything Bagel Seasoning | A blend of sesame seeds, poppy seeds, garlic, onion, and salt. | |
| Za’atar & Olive Oil | Middle Eastern spice blend with olive oil. | |
| Smoked Paprika & Sea Salt | Smoky paprika for a warm, savory flavor. | |
| Sesame Seeds & Honey | Toasted sesame seeds with a drizzle of honey. | |
| Balsamic Glaze & Sea Salt | A drizzle of balsamic glaze after baking for a touch of sweetness and acidity, with flaky sea salt. |
There are countless focaccia variations to explore, just as there are many Italian cooking terms to expand your culinary vocabulary.
Focaccia: Frequently Asked Questions
Yes, all-purpose flour works, though bread flour will give you a slightly chewier texture.
Lightly flour your hands and work surface. A little stickiness is normal, but adding a bit of flour can help.
Absolutely! You can mix and knead the dough by hand. It just takes a bit more elbow grease.
The dough can be refrigerated for up to 24 hours. This allows for a slow, cold ferment.
Yes, you can freeze the dough after the first rise. Thaw it in the refrigerator overnight before shaping and baking.
A few minutes in a warm oven will bring it back to life. You can also toast individual slices.
Yes, but use less dried rosemary, as the flavor is more concentrated. About 1 teaspoon of dried rosemary should be enough.
Wine Pairings And What to Drink with Your Focaccia
Focaccia and wine are a match made in heaven. A crisp, dry white wine, like a Vermentino or Pinot Grigio, pairs well with the olive oil and herbs. If you prefer red, a light-bodied Chianti or a fruity Barbera would be lovely.
Nutritional Insights
Focaccia is a source of carbohydrates, which provide energy. Olive oil contributes healthy fats. The nutritional content will vary depending on the ingredients and toppings used. Here’s a general idea per serving:
- Calories: Around 250-300
- Carbohydrates: 35-45 grams
- Protein: 5-7 grams
- Fat: 8-12 grams
- Sodium: 400-500 milligrams
This is just an estimate. The actual values will depend on the recipe and serving size.
Ingredient Alternatives
Sometimes you’re missing an ingredient. Here are some substitutions that can work:
- No bread flour? All-purpose flour is a fine substitute.
- Out of active dry yeast? You can use instant yeast. Use the same amount.
- Don’t have fresh rosemary? Dried rosemary works, or try another herb like thyme or oregano.
- No honey? A teaspoon of sugar can stand in for honey in a pinch, but it won’t add the same depth of flavor.
The Final Bite
Alright, enough reading, let’s get baking!
You are now officially a focaccia apprentice, on your way to becoming a master.
Get in that kitchen, make some magic happen, and prepare to enjoy the best focaccia of your life.
Seriously, it is going to be great.
Happy baking!
About the Author
Ryan Yates is a culinary expert with over 20 years of experience in commercial kitchens. As a working executive chef, he has a passion for creating delicious, accessible recipes that bring joy to home cooks everywhere. Ryan believes in the magic of simple ingredients and loves sharing his knowledge to help others find happiness in cooking.